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Sunday, January 31, 2010

Zucchini Banana Bread

I had a zucchini that had been taking up space in my fridge for far too long, so I made up my mind to make some zucchini bread. Then my in-laws came by and brought me a huge bag of bruised bananas that they found on clearance at the grocery store. So then of course I was craving banana bread. Unable to choose between the zucchini and the banana, I opted to marry the two and create zucchini banana bread!

This bread is supremely moist and low-fat, replacing applesauce for oil. Because I didn't have unsweetened applesauce, I opted to drastically reduce the amount of sugar (and used brown rather than granulated). The addition of whole-wheat flour and wheat germ made this an altogether healthy quick bread. In spite of its healthiness, it was still irresistible and I found myself grabbing bites here and there all night long after it came out of the oven. I love zucchini bread and I love banana bread, and now I can say I also love zucchini banana bread!